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Introduction
Originating in the Eastern Mediterranean, this velvety red pepper dip was likely inspired by the region's abundant pepper harvests. The dip's brilliant hue is a testament to the importance of colorful produce in the Mediterranean diet. While its exact origins are uncertain, red pepper dips have become a beloved staple across the Mediterranean, each region putting its own spin on the classic. This particular version celebrates the dip's versatility by harmonizing the peppers' sweetness with tangy yogurt and zesty aromatics.
Ingredients
• 3 large red bell peppers
• 1 cup (240g) plain Greek yogurt
• 2 tablespoons (30ml) extra virgin olive oil, plus more for roasting
• 2 cloves garlic, minced
• 1 tablespoon (15ml) freshly squeezed lemon juice
• 2 tablespoons (8g) finely chopped fresh parsley
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
Step 1:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Step 2:
Place the whole red bell peppers on the prepared baking sheet. Drizzle them with a little olive oil and use your hands to coat them evenly. Roast in the preheated oven for 25-30 minutes, or until the skins are charred and blistered, turning them halfway through.
Step 3:
Remove the roasted bell peppers from the oven and transfer them to a bowl or paper bag. Cover the bowl or close the bag and let the peppers steam for 10-15 minutes. This will help loosen the skins.
Step 4:
Once cool enough to handle, peel off the skins and discard them. Remove the stems and seeds from the roasted bell peppers.
Step 5:
In a food processor or blender, combine the roasted and peeled bell peppers, Greek yogurt, olive oil, minced garlic, lemon juice, chopped parsley, cumin, smoked paprika, salt, and black pepper. Pulse or blend until the mixture is well combined and reaches the desired consistency, scraping down the sides as needed.
Step 6:
Transfer the roasted red pepper dip to a serving bowl. If desired, strain the dip through a fine-mesh sieve for an even smoother texture.
Step 7:
Garnish with extra chopped parsley and a drizzle of olive oil, if desired. Serve the roasted red pepper dip with warm pita bread, fresh vegetables, or crispy pita chips.
Q: Can I use jarred roasted red peppers instead of roasting them myself?
A: Yes, you can use jarred roasted red peppers for convenience, but the flavor won't be quite as fresh and smoky as roasting them yourself.
Q: How can I make this dip vegan?
A: Substitute the Greek yogurt with a plant-based alternative like coconut yogurt or cashew cream to make this dip vegan-friendly.
Q: How long does this dip keep in the refrigerator?
A: The roasted red pepper dip will keep well in an airtight container in the refrigerator for up to 3 days.
• For a vegan option, substitute the Greek yogurt with a plant-based alternative like coconut yogurt or cashew cream.
• If you prefer a smoother texture, you can strain the dip through a fine-mesh sieve after blending.
• This dip can be made ahead of time and refrigerated for up to 3 days.
• Serve with warm pita bread, fresh vegetables, or crispy pita chips.
Serve the roasted red pepper dip at room temperature or slightly chilled with warm pita bread, fresh vegetables, or crispy pita chips for dipping.
Store any leftover roasted red pepper dip in an airtight container in the refrigerator for up to 3 days.
Roast the bell peppers while prepping the other ingredients to save time. Peel and deseed the roasted peppers while they're still warm for easier handling.
- For maximum flavor, char the bell peppers evenly on all sides during roasting.
- Don't over-blend the dip; a slightly chunky texture adds nice texture.
- Adjust the seasoning to your taste preferences, adding more lemon juice for brightness or spices for extra warmth.
For a smoky twist, try charring the bell peppers over an open flame or on a grill instead of roasting them in the oven. For a creamier consistency, you can also blend in a few tablespoons of tahini or cream cheese.
Pair the roasted red pepper dip with a crisp, dry white wine like a Sauvignon Blanc or a refreshing rosé. It also pairs well with fresh, crusty bread or a simple green salad.
Bell peppers are in peak season during the summer and early fall months, making this dip a perfect summertime treat.
This recipe contains dairy (Greek yogurt).
